Chocolate Lemon Curd Cupcake

This was a fun cupcake by mixing and matching recipes already posted here.  When making the dark chocolate cake, you can delete the cocoa chocolate bars as they are only used as an extra topping for another recipe combination.  Or, you can keep the cocoa chocolate bars, and eat them while you make this cupcake.  Which ever way gives you inspiration.

Drop a tablespoon of batter into the cupcake liner, then a tablespoon of lemon curd, and topped off with another tablespoon of batter.  Bake between 20 - 22 minutes.  The cupcakes might overflow, and if they do, then as soon as you remove them from the oven use a knife and scrape the still hot cakey goodness back onto the top of the cupcakes.

After I finished frosting the cupcakes, I drizzled extra lemon curd on top and then sprinkled extra lemon zest over them.

The finished cupcake is heavy, moist, gooey, with a surprising delicious chocolate-lemon flavor.

For recipes, click on the tags to the right:

Little Cakes:  The Dark Chocolate cake
Fillings: Lemon Curd
Frostings:  Vanilla Cream Cheese Frosting
Toppings:  Lemon Curd

Flourless Chocolate Peanut Butter Chip Cupcake with Peanut Butter Marshmallow Frosting and Milk Chocolate Glaze

The flourless chocolate peanut butter chip cake is dense and fudgy.  It brings together the delightful flavors of chocolate and peanut butter.  The peanut butter marshmallow frosting is light and fluffy in texture with a creamy peanut butter taste.  A milk chocolate dipped glaze is a wonderful touch that enhances this yummy cupcake experience.  This cupcake pairs well with an afternoon espresso.

For recipes, click on the tags to the right:

Little Cakes:  The Flourless Chocolate Peanut Butter Chip cake
Frostings:  Peanut Butter Marshmallow Frosting
Toppings:  Milk Chocolate Glaze

Milk Chocolate Glaze

Yield:  Enough for 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

3 cups milk chocolate chips
5 tablespoons olive oil

1.  In a small sauce pan, heat the chocolate chips and olive oil over low heat, stirring until smooth.

2.  Carefully dip cupcake frosting cone into chocolate coating.  Refrigerate until set.

Peanut Butter Marshmallow Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

1 1/2 cups butter, at room temperature
1 1/2 cups creamy peanut butter
1 (7 oz) jar marshmallow fluff
3 cups powdered sugar
2 teaspoons vanilla


1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  Slowly add in the peanut butter and beat until smooth.  Beat in the marshmallow fluff.

3.  On medium speed, slowly add in the powdered sugar until blended, then add the vanilla, and beat for for another minute.

The Flourless Chocolate Peanut Butter Chip Cake

Yield:  24 cupcakes
Prep Time:  12 minutes
Bake Time:  12 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
1 cup peanut butter chips

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold the peanut butter chips into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 12 minutes.  Allow the cupcakes to cool on a rack.